What you’ll need: Chicken Boneless (500 gram) (Pro Tip: The following recipe is for chicken breast, but you can get boneless thighs for a restaurant style experience. Just remember to shave 3 minutes off step 6), Hariyali Paste (100 grams), Oil (4 tbsp), Milk (1/4 cup/60 ml), Water (2/3 cup/160 ml), Coriander to garnish.
(Fun Fact): 1 cup is approximately 8 shot glasses ;)
(Recommendation): This recipe is quite similar to Goan Chicken Cafreal so try eating it with some freshly buttered Pav.
- Get a high walled pan and heat it for a minute and half on medium flame.
- Add 4 tbsp of Oil to the pan and heat it for around two minutes.
(NJFoodPro Pro Tip): An easy way of checking the oil temperature is putting a few mustard seeds in it. If the seeds start to crackle, the oil is ready.
- Add Chicken to the pan and sauté on low flame.
- Add the Hariyali Masala and make sure it covers every piece of chicken.
- Mix ¼ cup of milk and 2/3 cup of water and add it to the pan. Mix it well with the Masala and let it cook on medium for 3-4 minutes. (We Recommend: Adding a very small pinch of salt at this step will help if you are always complaining about less salt in your food).
- Now, turn down the temperature, add some chopped coriander, cover with a lid and let it cook for 12 to 13 minutes.
- Switch off the stove and let it rest for 2 minutes.
- Your Hariyali Chicken is now ready! Serve with some thinly sliced onion, lemon and warm Rotis/Pav.